Zanussi-Electrolux ZCE650W Bedienungsanleitung PDF herunterladen (Seite 15)

Hints and Tips

Condensation and steam

When food is heated, it produces steam in the same way

as a boiling kettle does. When steam comes in contact

of the oven door glass, it will condense and produce water

droplets.

To reduce condensation, ensure the oven is well heated

before placing food in the oven cavity. A short oven pre-

heating (about 10 minutes) will then be necessary before

any cooking.

To prevent discolouration, regularly wipe away

condensation and also soilage from surfaces.

Cookware

• Use any oven proof cookware which will withstand

temperatures of 250°C.

• Baking trays, oven dishes, etc. should not be placed

directly against the grid covering the fan at the back

of the oven, or placed on the oven base.

• Do not use baking trays larger than 30 cm x 35 cm

(12 in x 14 in) as they will restrict the circulation of

heat and may affect performance.

• Always cook with the oven door closed.

• Stand clear when opening the drop down

oven door. Do not allow it to fall open -

support the door using the door handle,

until it is fully open.

The oven is supplied with an exclusive system which

produces a natural circulation of air and the constant

recycling of steam. This system makes it possible

to cook in a steamy environment and keep the

dishes soft inside and crusty outside. Moreover,

the cooking time and energy consumption are

reduced to a minimum. During cooking steam may

be produced which can be released when opening

the oven door. This is absolutely normal.

However, always stand back from the oven

when opening the oven door during cooking or

at the end of it to allow any build up of steam

or heat to release.

\ • The heating elements do not work when

the oven door is not completely closed.

• The oven has four shelf levels, and is supplied

with two shelves.

• The shelf positions are counted from the bottom

of the oven as shown in the diagram.

• It is important that these shelves are correctly

positioned as shown in the diagram.

• Warning! - Do not place objects on the bottom

of the oven and do not cover it with aluminium

foil while cooking, as you can damage the

enamelled surfaces and the food you are

cooking. Always place pans, heat-resisting

pans and aluminium foils on the oven shelves.

• Warning! - Be careful when you insert and

extract the grid and the dripping pan from the

oven in order not to damage the enamelled

surfaces of the oven cavity.

Using the Oven

The effects of dishes

on cooking results

Dishes and tins vary in their thickness, conductivity,

colour, etc. which affects the way they transmit heat to

the food inside them.

A Aluminium, earthenware, oven glassware and bright

shiny utensils reduce cooking and base browning.

B Enamelled cast iron, anodized aluminium, aluminium

with non-stick interior and coloured exterior and dark,

heavy utensils increase cooking and base browning.

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